Custard pudding

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

Hi there! Sucrose is simply the technical name for regular sugar or table sugar (white or sometimes light brown), the one we typically use to sweeten coffee or bake cakes.

If you didn’t find it under that name in your local market, you’ll probably find it labeled as white sugar, granulated sugar, or even refined sugar.

Substitutes if you don’t have sucrose:

It depends a bit on the recipe, but here are some alternatives:

Brown or light brown sugar: slightly more moist with a molasses-like flavor, but it can work well in cakes, cookies, and doughs.

Honey or agave syrup: good for certain recipes, but you’ll need to adjust the liquid content since they’re wet ingredients.

Panela or unrefined cane sugar: it has a stronger flavor and can affect the color and texture of the final product.

What specific recipe were you planning to use it in? That way I can suggest the best substitute based on the case.

Best regards!